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Onion Pissaladiere

Total Time

25mins

Prep 10 mins

Cook 15 mins

Elegance, easy and made with refrigerated pizza dough in a tube! Traditionally this recipe calls for anchovies. If you don't have a real revulsion to them, leave them in, they just melt away in the cooking process, leaving behind a rich flavor! The onion topping can be prepared up to two days ahead and reheated. This would work for a light supper. I'm serving it for a cocktail party. From Cooking Light.

Directions

Heat olive oil in large nonstick skillet over medium heat. Add onions and anchovies to pan. Cover and cook for 25 minutes, or until onion is very tender, stirring occaisionally. Uncover and cook 10 minutes or until onion is golden brown, stirring often. Stir in 2 teaspoons thyme and pepper. Keep warm.